Ingredients
Ingredients
- 4 cups Chinese cabbage, finely sliced
- 10 shiitake mushrooms, stemmed and sliced
- 1 small red bell pepper, seeded and chopped
- 6 cups vegetable stock
- 3 Tbsp low-sodium soy sauce or tamari
- 2 Tbsp brown rice syrup or maple syrup (optional)
- 1 Tbsp minced garlic
- 1 tsp ground ginger
- 4 ounces whole grain noodles
- ½ cup finely chopped fresh basil or cilantro
- 1 bunch green onions, sliced
Instructions
Instructions
- 1. Sauté the cabbage, mushrooms, and red bell pepper for 7 minutes in a large stockpot over medium heat. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking.
- 2. Add the vegetable stock, soy sauce or tamari, brown rice syrup (if using), garlic, and ground ginger. Bring the mixture to a boil over medium-high heat and cook for 15 minutes.
- 3. While the vegetable mixture cooks, cook the noodles according to package instructions.
- 4. Add the basil or cilantro, green onions, and cooked noodles to the stockpot. Simmer for 5 minutes to marry the flavors.
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